Showing Tag: "spice" (Show all posts)

Thai Cuisine The Complete Flavours

Posted by Kroocrew on Friday, May 6, 2011, In : Thailand 
Saucy taste of Siam

Thailand is very active in the culinary arts in competition and development. Television shows many new creations almost everyday and most are of the central Thai style although in some cases borrowing heavily from the other surrounding Thai styles.
A recent  competition "Taste of Siam", to create good sauces for Thai dishes particularly for Thai restaurants opening in other countries.  A good sauce is fundamental to a great authentic Thai dish and the ease of collecting ing...
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Brine Pickled Finger-root (Pickled Krachai)

Posted by Kroocrew on Friday, March 4, 2011, In : Laos 

Finger-root or Krachai (Boesenbergia rotunda) (Kaempferia pandurata Roxb.)is used in southern Thai fish dishes, some Cambodian, Lao, Indonesian and Malay dishes. It's not a commonly seen ingredient out of the region. It's common names are many: Krachai is the Thai name, Chinese Keys, Chinese Ginger, Lesser ginger to name a few. It is most commonly confused by Thai and Indonesian cooks as the Lesser Galangale which it most definitely isn't. The advice by "Celtnet" is to use Fingerroot for any...
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Basa Genep (Basic Balinese Spice Mix)

Posted by Kroocrew on Sunday, May 30, 2010, In : Indonesia 

  • 1 tsp Whole black pepper
  • 3 Cloves garlic
  • 1/2 md Onion
  • 3 Lombok chilles
  • 1 tsp Sesame seeds
  • 1/4 tsp Freshly ground nutmeg
  • 1/2 tsp Terasi [ blachan; fermented
  • 3 Ground candlenuts
  • 1 tsp Ground coriander
  • 1 Tbsp Turmeric [ use fresh if
  • 5 tsp Galangal [ laos; use fresh
  • 2 tsp Lesser galangal [ kencur]
  • 1 Tbsp Grated ginger
  • 60 ml (1/4 cup) Water

  1. Grind whole seeds in pestle and mortar, then blend all together using a food processor if you like.
  2. It should be golden yellow and thick paste like.

The ...
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Cambodian Common Culinary Herbs and Spices.

Posted by Kroocrew on Sunday, February 14, 2010, In : Cambodia 

Cambodian Herb Garden

This summary is inspired by a group that I have found to be a real gem with travellers and their desire to learn Khmer cooking. Cambodia Cooking Class. It answers a very simple and often asked question. What is special about the ingredients used in Khmer cooking? An outline of flavourants often gives you an insight into the heart of the style and the flavours you can expect. I have made some alterations to increase the understanding based on a broader experience of cuisi...
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Base Gede (Basic Indonesian Spice Paste)

Posted by Kroocrew on Sunday, January 31, 2010, In : Indonesia 

  • 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
  • 100 gr (3 1/2 oz) garlic, peeled and chopped
  • 75 gr (2 1/2 oz) ginger, peeled and chopped
  • 500 gr (18 oz) shallot, peeled and chopped
  • 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
  • 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
  • 175 gr (6 oz) fresh turmeric, peeled and chopped
  • 2½ Tbsp dried shrimp paste, roasted
  • 2½ Tbsp coriander seed crushed
  • 75 gr (2 1/2 oz) candlenut
  • 1¼ Tbsp blac...

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Tamil Nadu Curry Powder

Posted by Kroocrew on Tuesday, January 26, 2010, In : Srilanka 

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2 tablespoon cumin seeds 
2 tablespoon black mustard seeds 
1/2 tablespoon fenugreek seeds 
1/2 tablespoon split urad dal or yellow split peas 
25 fresh curry leaves; or up to fresh curry leav 
1 teaspoon black peppercorns 
6 dry chili pods; or up to dry chili pods 
1/3 cup ground coriander 
2 tablespoon ground turmeric 


Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described in ("
Preparing Ground Spices"). Add the pepperco...
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Preparing Ground Curry Spices

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 

CC license

To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to release their aromas.
Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready.

Oven toasting takes somewhat longer;
Spread the ingredients on a dry cookie sheet and place in an oven preheated to 200 F stir every five minutes or so.
Grind toasted ingredients to a powder with a morta...

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Curry Spice Blends (Masala)

Posted by Kroocrew on Friday, January 1, 2010, In : India 

Most masalas, if not all, don't store well. Some for as little as a few days. You can increase the storage time of some by placing the powder blends into well sealed, dry glass jars and storing these in the freezer. This may extend the potency for up to 6 months.

Ideally, as Indian cooks do, prepare the masala just before use in a quantity enough to complete the complete food recipe. Then again this is another real world and it takes time. A limited commodity!

One tip/trick is to mix the who...

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